Why Eclair Strawberry Cake Is the Ultimate Dessert You Need To Try

Make choux pastry shells, bake until golden, and let them cool. Fill with a strawberry-infused whipped cream and top with a rich chocolate glaze. Garnish with fresh strawberries and powdered sugar before serving.

To make Eclair Strawberry Cake, start by preparing the choux pastry by boiling water, butter, sugar, and salt, then adding flour and eggs to create a smooth dough. Pipe the dough into eclair shapes and bake until golden. Whip heavy cream with powdered sugar, vanilla, and fold in chopped strawberries for the filling. Once the shells cool, fill them with the strawberry cream using a piping bag. Prepare a chocolate glaze by melting chocolate and butter, dip the tops of the éclairs, and let the glaze set. Garnish with fresh strawberries and a dusting of powdered sugar.

Ingredients

For Choux Pastry (Eclair shell):

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 tsp salt
• 1 tsp sugar

For Strawberry Cream Filling:

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries (finely chopped)

For Chocolate Glaze:

• 100g dark or milk chocolate (chopped)
• 2 tbsp butter

For Garnish:

• Fresh strawberries (sliced)
• Powdered sugar (optional for dusting)

Instructions

Step 1: Prepare the Choux Pastry (Eclair shell)

• Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
• In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat until the butter is fully melted.
• Remove from heat and immediately stir in the flour, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
• Allow the dough to cool for 3-4 minutes. Add eggs, one at a time, beating well after each addition until the dough becomes smooth and shiny. The dough should be thick enough to hold its shape.
• Transfer the dough into a piping bag fitted with a large round tip. Pipe 6-inch long éclairs onto the baking sheet, leaving space between them.
• Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed. Reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes to ensure they dry out inside.
• Remove from the oven and let them cool completely.

Step 2: Prepare the Strawberry Cream Filling

• In a chilled mixing bowl, whip the heavy cream until soft peaks form.
• Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
• Gently fold in the chopped strawberries. Be careful not to overmix, as this could deflate the whipped cream.
• Transfer the strawberry cream filling into a piping bag fitted with a small nozzle.

Step 3: Assemble the Eclairs

• Using a small knife, make 2-3 small slits in the bottom of each cooled éclair shell to insert the filling.
• Pipe the strawberry cream filling into each éclair until fully filled. Set aside.

Step 4: Prepare the Chocolate Glaze

• In a heatproof bowl, melt the chocolate and butter together over a double boiler (or microwave in 20-second increments, stirring until smooth).
• Stir the mixture until it’s completely smooth and glossy.

Step 5: Decorate the Eclairs

• Dip the top of each filled eclair into the warm chocolate glaze, allowing any excess to drip off.
• Place the éclairs on a cooling rack or parchment paper and let the glaze set for a few minutes.
• Garnish with sliced fresh strawberries on top and dust lightly with powdered sugar (optional).

Serving

Serve the Eclair Strawberry Cake chilled or at room temperature for the best taste. Enjoy the delightful combination of crispy pastry, creamy strawberry filling, and rich chocolate glaze.

Tips

• Ensure the éclairs are completely cooled before filling to avoid the cream melting.
• If you prefer a firmer filling, you can fold some gelatin into the strawberry cream filling for a more structured texture.